Chile Limon Pork Chalupas

Ingredients:

6 chalupa shells
2 pounds chile limon pork
2 cups refried beans
1 cup tomato salsa
½ cup chipotle crema
½ cup queso fresco
Shredded lettuce for garnish
Chopped cilantro for garnish

On a warm chalupa shell, spread the refried beans, pork, lettuce, salsa, crema, queso fresco, and cilantro. Serve with Mexican red rice or your favorite fideo recipe.

Chalupa Shells
2 cups masa harina
2 cups warm water
1 teaspoon baking powder
5 tablespoons canola oil, plus more for brushing the chalupas (about 1/3 cup)
½ tablespoon red pepper flakes
1½ teaspoons of salt

Directions:

1. Combine the dry ingredients and stir to combine, gradually add the warm water and mix with your hands until dough forms. If it still seems too dry, add a little bit more water. Divide into 6 dough balls, cover with plastic wrap and set aside.

2. Preheat a heavy skillet or griddle pan to medium/high heat. Cut the top and the sides off of a large plastic storage bag. Place 1 masa ball in between the plastic and with the palm of your hands work and shape into an oval shape (about 5x7 size), slighty pinch the edges up. Brush with oil on one side, place in hot pan or griddle, oil side down, then brush the top with more oil. Cook for about 2 minutes per side or until you get some nice browning. Transfer onto plate. Reheat when ready to serve.

Chile Limon Pork:
2 lbs. boneless pork chops
2 chile ancho
1 chipotle pepper in adobo
2 cloves of garlic, chopped
1 teaspoon cumin
1 teaspoon oregano
Salt
juice of 1 lime
½ cup of canola oil

1. Remove the stems and seeds from the chile ancho and tear into pieces. Transfer to a glass bowl, cover with water and microwave for 6 to 7 minutes. Remove from microwave, drain the water and transfer to the blender. Add the chipotle, garlic, cumin, oregano, lime juice, oil, and 2 teaspoons of salt. Blend until smooth, taste for salt.

2. Combine the marinade and pork chops in a glass baking dish, making sure the meat is evenly coated with marinade. Cover with plastic wrap and marinade for at least 2 to 3 hours.

3. Before cooking pork,remove from the refrigerator at least 30 minutes ahead. Line a baking sheet with foil paper. Remove the pork from the marinade, shaking excess marinade off, transfer to baking sheet, set aside.

4. Adjust the top rack in your oven so it is about 10 inches from the broiler. Turn the broiler onto high and wait for a good 2 to 3 minutes. Cook the pork for 10 minutes, turning after the first 5 minutes. Remove from oven and let the meat rest for 3 to 5 minutes. Slice into thin strips, against the grain.

Chipotle Crema
½ cup sour cream
Juice of 1 large lime
2 tablespoons of chipotle hot sauce (Bufalo or Tabasco brand)
Salt

Combine all the ingredients, adding 1 teaspoon of salt, whisk together, taste for salt.

Other recipes by Sonia:

Mexican Red Rice
Buñuelos
Tacos al Pastor
Cheesy Chorizo Bread
Flank Steak Tacos
Frijoles Borrachos con Chorizo
Pork Chile Verde
Lemon Pepper Chicken Fajitas
Chorizo Pozole Soup with Lime Pickled Red Onions
Dulce de Leche and Chocolate Chip Chimichangas